Boil 2 Cups Wateradd:1 Cup Bob's Red Mill Whole Grain Millet – Gluten FreeStir with a fork.CoverSimmer on medium low or until all the water is absorbed.If you find the Millet hard and Dry after 20 minutes add more water and continue to cook until desired texture.

I served the Millet with some Butter and sprinkled on Parmigiano-Reggiano and Pecorino Roman Cheese.This makes a great side dish.

Second Recipe:

We ate half of the Millet. I stored the left over in the refrigerator covered.When you take the Millet out of the Refrigerator it will feel dry and hard.

In a Non-Stick Skillet heat up Olive OilAdd: 1 Small Chopped Onionwhen the Onion is almost done add Minced Garlic to taste. Cook for 1 Minute.

Depending on how much Millet you have leftover,, I poured in 1 Cup Gluten Free Chicken Broth.If you add to much thats ok,,, it will cook off,, if you add to little,, you will see that it is dry then add more broth.

Salt and Pepper to TasteSprinkle on Dried or Fresh Parsley

Pour in the leftover Millet and mix in with the Broth and Onions.Cover and cook for about 10 minutes! Check to see if it has softened and that the liquid has been absorbed.,,,again adding more Chicken Broth if needed.Shred on lots of Fresh Parmigiano-Reggiano and Pecorino Roman Cheese.And Serve.